Walnut chiffon cake

What can I say? There are some cakes out there that don’t use any butter at all. Like the Walnut chiffon cake. It is super light, relatively easy to make and the guests will love it! However, just realize it requires 9 eggs.

Bake at 350 degrees Fahrenheit for 55 to 65 minutes.


  • ¾ cup flour
  • 2 tsp. Cinnamon
  • 1 tsp salt


9 egg whites in large mixing bowl until soft mounds form. Gradually add ¾ cup sugar. Continue beating until stiff, straight peaks form. Do not under-beat!

Note : Good way to check is flip the mixing bowl upside-down. If it doesn’t move then you are golden.


9 egg yolks, 2 tsp vanilla and ¾ cup sugar in a small mixing bowl. Beat until thick and lemon coloured. Stir in dry ingredients.

Fold : Add the batter gently into the egg whites. Once combined, fold in the two cups of finely chopped walnuts. Pour into an non-greased 10 inched tube pan.

Place in oven until done.

Let me know if you have any questions!

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